Cranberry and Chestnut Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup bottled chestnuts coarsely chopped
• 1 cup cranberries dried
• 0.3 cup cooking wine dry white
• 2.3 cups less-sodium chicken broth fat-free
• 1 tablespoon sage fresh chopped
• 3  garlic cloves minced
• 8 ounces bread french italian
• 1 cup onion chopped
• 5 ounces pancetta chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
3. Add onion, pancetta, and garlic; cook 8 minutes or until onion is tender and pancetta is browned, stirring frequently. Stir in wine; cook until liquid evaporates, scraping pan to loosen browned bits.
4. Remove from heat.
5. Add cranberries, chestnuts, sage, salt, and pepper to pancetta mixture; stir until combined.
6. Combine pancetta mixture and bread in a large bowl.
7. Pour broth over bread mixture; toss to combine. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
8. Bake at 400 for 30 minutes or until golden brown.